Leek & Potato Boulangere

PREP: 10 Minutes
COOK: 50 Minutes
Skill Level: Easy
Picture of a Leek & Potato Boulangere

Nutrition Info (Per Serving)

236 kcal Energy
41g Carbohydrate
6g Protein
4.5g (of which Sugar)
3.5g Fat
7.5g Fibre
0.6g (of which Saturated Fat)
0.5g Salt


  • 1 tbsp olive oil
  • 3 leeks, trimmed, washed and sliced
  • 2 cloves garlic, finely chopped
  • 800g Charlotte or Maris Piper potatoes, thinly sliced
  • 300ml vegetable stock


  1. Preheat the oven to 200°C, gas mark 6.
  2. Heat the oil in a large frying pan and fry the leeks and garlic for 5 minutes.
  3. Grease an ovenproof casserole dish, place 1/3 of the potatoes on the base, top with half the leek mixture, repeat the layers finishing with potatoes.
  4. Pour over the stock and season. Lay a circle of baking parchment over the potatoes, cover with a lid and bake for 35 minutes.
  5. Remove the lid and parchment and cook for a further 15 minutes until potatoes are tender and golden on top.

Cooking Tips

For extra richness, add some grated Cheddar cheese on top for the last 15 minutes of cooking.

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